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The Caterer

Russian salad 2004

11 September 2006
Russian salad 2004

Ingredients
(Serves four)
60g classic Russian salad, ingredients finely diced
For the topping
12 cubes of fresh tuna fillet, about 5g each, cured in cold 10%-salted water.
4 poached quails' eggs
4 cooked spring carrots, quartered
40 green peas, cooked
8 pea-shoots
4 heaped coffee spoons of caviar
Chives, finely sliced
Chive flowers
4 potato crisps, freshly made
Maldon salt
Black pepper
10ml lemon juice
40ml olive oil

Method Spoon the classic Russian salad into the centre of the plate. Top with cured tuna, quails' eggs, carrots, peas, pea-shoots, caviar, chives, chive flowers and potato crisps.

Add Maldon salt and freshly ground black pepper.

Mix lemon juice, olive oil, salt and pepper. Pour a small spoonful of lemon juice dressing on each plate.

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